Nutmeg Free Peppermint Cocoa Popcorn

Total time40 min

Prep time10 min

Cook time20 min

4.9

(5)

Chocolate and peppermint is one of those combinations that feels festive no matter the season, and this baked popcorn delivers both in every crunchy, candy-coated handful. The coating comes together with coconut oil, maple syrup, and cocoa powder — a short list of pantry staples that produces something that tastes genuinely indulgent. A splash of peppermint extract gives it that cool, refreshing kick, and an optional scatter of finely chopped dark chocolate melts into the hot popcorn as it comes out of the oven for extra richness. Baking the coated kernels low and slow is the move here — it sets the coating into a crisp, glossy shell rather than leaving things sticky or soft. The whole recipe is naturally free from the warm spices that sneak into so many chocolate snacks and holiday treats, so you get pure cocoa-mint flavor without any unwanted interference. Break apart the clusters, pack them into a bowl or a bag, and watch them disappear faster than you'd expect.

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Ingredients

6 servings

For the popcorn

⅓ cup popcorn kernels
1 tbsp coconut oil

For the coating

3 tbsp coconut oil
¼ cup maple syrup
2 tbsp cocoa powder
¼ tsp fine salt
½ tsp peppermint extract
1 oz dark chocolate (>70% cacao), finely chopped (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
2
Heat 1 tbsp coconut oil in a large pot over medium heat. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to 2–3 seconds between pops. Remove from heat immediately and transfer the popped corn to the prepared baking sheet, discarding any unpopped kernels.

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